Arrange tofu in a single layer on a plate between several layers of paper towels. Top with a heavy skillet; let stand for 5 minutes. In a bowl, mix mayonnaise, ketchup and chopped pickles; cover. In a separate bowl, mix coriander, pepper, garlic powder, salt and sugar. Discard towels around tofu. Brush tofu with Worcestershire; sprinkle all over with spice mixture.
Warm oil in a large nonstick skillet over medium-high heat. Cook tofu, turning once, until browned, 6 to 8 minutes. Transfer to a plate. Add sauerkraut and jalapeño to skillet; sauté until heated through, about 2 minutes. Transfer to a bowl, cover and keep warm. Wipe out skillet.
Spread butter on 1 side of each bread slice; set it buttered-side down on a work surface. Spread 1 Tbsp. mayonnaise mixture on 4 slices; top with cheese, tofu and pickles, if desired. Mound sauerkraut on top; drizzle with remaining mayonnaise mixture. Close sandwiches. Warm 2 skillets over medium heat. Cook sandwiches, turning once, until bread is crisp and cheese has melted, about 5 minutes. Cut in half and serve right away.
Surprisingly satisfying! I didn't have any jalapenos, so used pickled okra instead, and it worked great. I also added dijon mustard in place of some of the mayonnaise. It doesn't really save any calories in comparison to a turkey reuben, but it's a great meat-free option! (Note: most Worcestershire sauce contains anchovies and so is not strictly vegetarian.)
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